This photo is terrible because, as usual, I ate my dinner then realised I was meant to take a photo so I camera phoned the leftovers in the dark kitchen. They don't look so creep-y yellow in real life, promise!
What you need:
1 large zucchini
1 big can of pink salmon, preferably in the 400-500g range.
1/2 cup breadcrumbs and 1/2 cup plain flour
Your favourite herbs and spices.
What to do:
0. Preheat your oven to 200 degrees celcius.
1. Grate the zucchini and carrots into a large mixing bowl.
2. Open the salmon can and drain out most most of the liquid. Add all the salmon to the mixing bowl.
3. Crack your eggs into a cup just to make sure they're fresh, then add them to the bowl as well.
4. Add the flour and breadcrumbs and sprinkle in whatever herbs you like. I think we used oregano, paprika, salt, pepper and a bit of minced garlic.
5. Make sure your hands are clean and get in there. Mix it all together thoroughly with your hands. It should be goopy, kind of the consistency of bread dough after kneading, but not. I'm bad with food analogies. Add more breadcrumbs/flour or another egg if you feel the mixture is too runny or too dry. It should stick together but be easily mould-able.
6. Line a baking tray and mould small handfuls of the mixture into flat-ish balls. Our mix made eight, but making them a bit smaller and ending up with around twelve is probably best.
7. Bake for 10-15 minutes and flip. The underside should be brown when you flip, if not, leave them in for a bit longer. Bake for another 10-15.
8. Serve and devour!
The great thing about these is that even though there is a lot of fish, they don't taste particularly fishy, and you're getting lots of good vegetables too! A few variations that you may want to try...
1. Use tuna instead of salmon.
2. Sub out the flour and breadcrumbs for mashed up sweet potato [about two medium sized ones should do it] and it's paleo ^__^
3. Add other vegetables like corn kernels to change up the texture.
4. Mix in a dash of sweet chilli sauce and some spring onions for a different flavour.
Let me know if you make these and if you liked them!